Somerset Stew with Herby Oat Dumplings

Name: Somerset Stew with Herby Oat Dumplings
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4
Ingredients: 1tbsp Sunflower Oil; 30g Flat Leaf Parsley, finely chopped; 1 Leek, finely chopped; 1tsp Dried Sage; 70g Vegetable Suet; 200ml Cider, good-quality, ensure vegan; 100g Self Raising Flour; 50g Rolled Oats; 2 Carrots, peeled and sliced into half rounds; 400g Chopped Tomatoes, good quality; 2 Tins Butter beans, drained and rinsed; 300ml Vegetable Stock, hot; 1 sprig Fresh Rosemary; 2 Apples, thickly sliced; 100g Cheddar Style Vegan Cheese, grated; Maldon Salt, to taste

by Katy Beskow

Vegan

Dairy Free

3.9

20m prep time

95m total time

Medium level

16 ingredients

Somerset Stew with Herby Oat Dumplings recipe by Katy Beskow

Beautiful Somerset in southwest England is famed for all things delicious, including apples, cider and tangy Cheddar cheese, to which you can now find great vegan alternatives. This is the ultimate autumn casserole, with butterbeans, apples, rosemary – and cider, of course. Oats give a homely flavour to the dumplings, which make the perfect topping to this comforting stew.

Method

Based on 4 servings, adjust as needed.

Step 1

To make the dumplings, add the flour, vegetable suet, oats and chopped parsley to a bowl. Season with a pinch of salt and plenty of pepper, then stir to combine. Gradually add 6 tablespoons cold water (if cooking for 4), bringing the mix together after each tablespoon to form a thick dough. Add a little extra water if needed, but the mix shouldn’t be sticky. Use your hands to roll the mixture into 8 dumplings, then place them onto a plate and refrigerate until required.

Step 2

Add the oil, chopped leek, chopped carrots and sage to a lidded hob-to-oven casserole dish and cook for 4–5 minutes over a medium heat until fragrant.

Step 3

Pour in the cider and cook for another 2 minutes, then stir in the tinned chopped tomatoes, drained butterbeans and hot stock. Finally, add the rosemary sprig. Bring to the boil, then add the apple slices. Simmer for 30 minutes, then remove from the heat. Discard the rosemary and season with salt and pepper.

Step 4

Meanwhile, preheat the oven to 180°C/350°F/gas mark 4. Lay the dumplings over the top of the stew and add the lid. Bake in the oven for 30–35 minutes until the dumplings have increased in size and the casserole is bubbling. Carefully remove the lid, then scatter the cheese over the dumplings. Return to the oven without the lid for a further 10–15 minutes until the cheese has melted and the dumplings are golden.

Ingredients
Based on 4 servings

1tbsp Sunflower Oil 1 x Sainsbury's Sunflower Oil 3L
30g Flat Leaf Parsley, finely chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
1 Leek, finely chopped 1 x Sainsbury's Leeks Loose
1tsp Dried Sage 1 x Sainsbury's Sage 13g
70g Vegetable Suet 1 x Atora 200g Shredded Vegetable Suet
200ml Cider, good-quality, ensure vegan 1 x Sainsbury's Medium Dry Low Alcohol Apple Cider 500ml
100g Self Raising Flour 1 x Sainsbury's Self Raising Flour 500g
50g Rolled Oats 1 x Sainsbury's Scottish Porridge Oats 1kg
2 Carrots, peeled and sliced into half rounds 2 x Sainsbury's Loose Carrots
400g Chopped Tomatoes, good quality 1 x Sainsbury's Chopped Tomatoes Can 400g
2 Tins Butter beans, drained and rinsed 2 x Sainsbury's Butter Beans In Water 400g (235g*)
300ml Vegetable Stock, hot 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g
1 sprig Fresh Rosemary 1 x Sainsbury's Fresh Packed Rosemary 20g
2 Apples, thickly sliced 2 x Sainsbury's Braeburn Apple Single
100g Cheddar Style Vegan Cheese, grated 1 x Cathedral City Plant Based Mature Cheddar Cheese Flavour Vegan Grated 150g
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g